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Updated: May 31, 2025

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来自延比牛肉牛的发酵蛋的物理化学特性和风味质量分析

Xiao Yang1, Changlei Liu1, Qi Wang1

  • 1College of Agriculture, Yanbian University, Yanji 133002, China.

Foods (Basel, Switzerland)
|January 25, 2025
PubMed
概括

用特定的微生物发酵牛肉增强了它的营养价值和味道. 这一过程提高了氨基酸含量,改变了脂肪酸概况,创造了一种优越的传统肉制品.

关键词:
延边黄牛是延边的黄牛.发酵牛肉的牛肉.味道质量 味道质量物理化学特性 物理化学特性

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